In this article, we will answer the question “How many are 4 dozen eggs?”, and how to make creamy scrambled eggs.
Read on if you want to know what are the health benefits of eating eggs.
How many are 4 dozen eggs?
A dozen equals 12 eggs, so 4 dozen are 48 eggs. Read on if you want to find out how many nutrients an egg provides.
What are the Health benefits of eating eggs?
An egg contains all the nutrients essential for the nourishment of an embryo. A large boiled egg provides the following nutrients.
|Vitamin A||5% of the RDA|
|Folate||5% of the RDA|
|Vitamin B5||7% of the RDA|
|Vitamin B12||9% of the RDA|
|Vitamin B2||15% of the RDA|
|Phosphorus||9% of the RDA|
|Selenium||22% of the RDA|
Besides, eggs are also a good source of vitamin D, vitamin E, vitamin K, vitamin B6, calcium, and zinc. The bottom line is that eggs contain a little bit of everything because it is the food of an embryo.
Pasteurized eggs are safer and omega-3 enriched eggs are nutritionally superior to regular eggs since they are rich in omega 3 fats and Vitamins like A and E.
High in cholesterol but do not negatively affect the blood cholesterol
A single egg provides 212 mg, which is more than 50% of the recommended daily intake of 300 mg. If you increase your cholesterol intake through diet, your liver will automatically reduce its production of cholesterol to keep a balance.
70% of the population do not experience any elevation in their blood cholesterol after consuming an egg. The rest of the population, the hyper responders, result in a slight increase in the total and LDL cholesterol.
HDL is an abbreviation for High-density lipoprotein and is commonly known as the “Good Cholesterol”. Studies have shown that an egg helps to increase the blood HDL levels that help lower the risk of heart diseases, stroke, and other health-related problems.
Choline is a super important nutrient with limited dietary sources. An egg is an excellent source of Choline, providing choline at the rate of 100 mg per egg. Choline makes molecules important for the brain, builds cell membranes, and performs other significant functions.
Reduce the risk of heart diseases
There are two types of LDL aka the bad cholesterol based on the particle size; the small, dense LDL particles and large LDL particles. The small, dense LDL particles serve to reduce the risk of heart diseases while the large particles do the opposite.
When you eat an egg, the small, dense LDL particles morph into large LDL particles, which makes the egg a healthier choice.
Contain important antioxidants
Two most important antioxidants of an egg, namely lutein and zeaxanthin, significantly reduce the risk of cataracts and macular degeneration. These antioxidants are concentrated in the egg yolk where a good amount of Vitamin A is present, the deficiency of which can cause blindness.
Omega-3 or pasteurized eggs lower triglycerides
The composition of an egg depends upon the hen feed and growing conditions. Hens fed on pasture or omega-3 enriched feed yields omega-3 rich eggs. Omega-3 fats reduce the risk of heart disease by lowering blood triglyceride levels.
Provide quality protein
Eggs contain high-quality or complete protein because it is composed of all the essential amino acids. A single large egg provides 6 grams of high-quality protein which helps reduce weight, increase muscle mass, lower blood pressure and optimize bone health.
Reduce the risk of the stroke instead of raising the risk of heart diseases
Studies have shown that the cholesterol in an egg has no link with an increased risk of stroke or heart diseases. However, eggs may increase cholesterol if you are diabetic, or a hyper responder.
Make you feel full for longer
Eggs are a high-protein food which makes them incredibly filling. Eggs have a high satiety index value which means eating eggs will curb your appetite and help reduce weight.
How to make extra creamy scrambled eggs?
- 2 teaspoons potato starch, tapioca starch or cornstarch
- 4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 4 eggs
- Pinch of kosher salt
- In a medium bowl, stir starch into 1 1/2 tablespoons of water until smooth and lump-free. Add eggs, salt, and half the butter cubes. Mix until the eggs are frothy. If you see any solid chunks of butter in the eggs, it is okay. Make sure the mixture is homogeneous.
- Heat 1 tablespoon of water in a 10-inch nonstick skillet over medium-high. Gently swirl the pan to let the water evaporate. When only a few water droplets remain, add butter and let it melt for like 10 seconds.
- Stir in the egg mixture and let it cook for about 30 seconds. Then scrape, fold, and cook the eggs. Repair until the eggs are just about to be done cooking. Stir gently for larger, fluffier curds and vigorously for finer and softer curds.
Other FAQs about Eggs that you may be interested in.
In this article, we answered the question “How many are 4 dozen eggs?”, and how to make creamy scrambled eggs.